This casserole has all the basics of tamales but is much easier to prepare. By varying the accompaniments, this dish can serve as a hearty dinner or a light luncheon. The combination of corn and beans is a good for vegetarians as it balances the protein to make them complete.

Ingredients

For the Pie:

• 1 medium onion, chopped

• 1 small bell pepper, stem and seeds removed, chopped

• 2 cloves garlic, chopped

• 2 tablespoons vegetable oil

• 1 tablespoon chili powder

• 6 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

• 1 14-oz. can pinto beans, drained

• 1 cup whole kernel corn

• 1 cup tomato sauce or commercial salsa

• ½ teaspoon ground cumin

• 1/3 cup chopped black olives

• Salt to taste

For the Topping:

• 1 cup corn meal

• 2 eggs separated

• ½½ teaspoon salt

• 3 jalapeño chiles, stems and seeds removed, chopped

• ½ cup grated Monterey Jack cheese

• ½ cup grated sharp cheddar cheese

Instructions

Preheat the oven to 375 degrees and lightly grease a large loaf pan or small baking dish.

In a heavy saucepan, heat the oil until hot. Add the onion, bell pepper, and garlic and saute until the onions are soft, about 3 minutes. Stir in the chili powder.

Add the green chile, beans, corn, tomato sauce, and cumin and mix well. Simmer the filling until hot and thickened.

Bring 2 cups of salted water to a boil and gradually add the corn meal while stirring constantly. Reduce the heat and cook until the mixture thickens, about 10 minutes. Remove from the heat and stir in the egg yolks and jalapeños. Allow to cool.

Whip the egg whites until stiff and gently fold them into the corn meal mixture.

Spread ½ of the batter over the bottom and up the sides of the pan. Add the bean mixture and top with the remaining batter. Cover and bake for 35 minutes or until the batter is firm. Remove from the oven, sprinkle the cheese over the top and bake uncovered for another 10 minutes or until the cheese is thoroughly melted and browned.

Allow to sit for a few minutes before cutting and serving.

 
Dal is the Hindi word for several of the legumes or beans that resemble lentils or split peas. In India they can be found both fresh and dried, but here we almost always find them dried. The bean used in this curry is called “toovar dal” and resembles a yellow split pea. Pulses or dried lentils are sometimes hard to digest. So cooks in India where they are staples, say to prepare them with ginger or turmeric to make them more digestible. This recipe contains both.

Ingredients

• ½ teaspoon ground cayenne chile

• 1 cup yellow split peas, cleaned and rinsed

• 1/4 teaspoon turmeric

• 3 cups water

• 1 tablespoons vegetable oil

• 4 serrano chiles, stems removed, chopped

• 1 tablespoon minced fresh ginger

• ½ cup chopped onions

• 1 clove garlic, chopped

• 1 teaspoon ground coriander

• ½ teaspoon ground cumin

• 1 medium tomato peeled and chopped

• 2 cups cooked white rice (optional)

• Garnish: Flaked coconut

• Chopped fresh cilantro

Instructions

Combine the cayenne, split peas, turmeric, and water in a large sauce pot. Bring the mixture to a boil, reduce the heat and simmer, partially covered for 45 minutes or until the peas are tender and the mixture is the consistency of a thick soup.

Heat the oil in a heavy skillet and saute the serrano chiles, ginger, onions, and garlic until soft. Add the coriander, cumin and tomato and continue to cook for 5 more minutes. Add the tomato mixture to the bean mix and simmer until heated through.

To serve, place some rice in the bottom of a bowl, ladle the dal over the top. Garnish with the coconut and cilantro and serve.

This recipe is for a dish called the national snack of Peru. It’s prepared and sold by street vendors all over the country. Traditionally it is made with beef heart, but I’ve substituted sirloin for a more tender kebab. Achiote paste is made from the red seeds of the annatto tree and is used as a seasoning and to impart a yellow coloring. Available in Latin markets, mail order, or in speciality sections of grocery stores, the paste is much easier to use than the seeds.

Ingredients

• 1 teaspoon cumin seeds

• 2 tablespoons olive oil

• 2 teaspoons achiote paste

• 3 aji or jalapeño chiles, stems and seeds removed, chopped

• 1 tablespoons crushed red New Mexican chile

• 4 cloves garlic, chopped

• ½ cup red wine vinegar

• ½ teaspoon salt

• Freshly ground black pepper

• 1 ½ pounds sirloin beef, cut into 1-inch cubes

• 1 onion, cut in wedges and separated

Instructions

Heat the oil in saucepan until hot and simmer the cumin seeds in the oil for 5 minutes. Strain the oil and discard the seeds.

Place all the ingredients, except for the beef and onion, in a blender and or food processor and puree until smooth. Put the beef and onions in a nonreactive bowl or plastic bag, cover with the mixture and marinate for 2 to 4 hours, or overnight in the refrigerator.

Thread the beef and onion wedges on a skewer and grill over a medium fire until medium rare about 10 to 12 minutes, basting frequently with the marinade. Cut one cube open as a sample to check for doneness.